Stewed sausage(hui fei chang )

Method of stewing fat sausage:

Raw materials for making stewed sausage:

Pig cooked sausage 500g, soy sauce 6G, salt 5g, onion ginger oil 76g, MSG 5g, cooking wine 15g, dry starch 75g, chicken soup 1.5kg, coriander 50g, garlic 20g.

The steps of making stewed sausage are as follows:

1. Cut the sausage into slices with a scalpel and drain with boiling water.

2. Heat the onion and ginger oil, fry the minced garlic, add cooking wine, soy sauce, chicken soup, monosodium glutamate and salt, put the fat sausage into the soup, boil the soup with high heat, skim the foam, thicken it with diluted wet starch, and sprinkle the minced coriander.

Characteristics of stewed sausage

The garlic flavor is strong and the intestines are soft.

Stewed sausage

Stewed sausage is a famous local traditional dish, which belongs to Shandong cuisine or northeast cuisine. It uses 500g pig cooked fat sausage, 6G soy sauce, 5g salt, 76g onion and ginger oil, 5g monosodium glutamate, 15g cooking wine, 75g dry starch, 1.5kg chicken soup, 50g coriander powder and 20g garlic powder. First cut the sausage into slices with a knife, and then remove the water after soaking it with boiling water. Heat the onion and ginger oil, fry the minced garlic, add cooking wine and soy sauce, add chicken soup, monosodium glutamate and salt, put the fat sausage into the soup, boil the soup with high heat, skim the foam, thicken it with diluted wet starch, and sprinkle the minced coriander.

Production method

1. Cut the sausage into slices with a scalpel and drain with boiling water.

2. Heat the onion and ginger oil, fry the minced garlic, add cooking wine and soy sauce, add chicken soup, monosodium glutamate and salt, put the fat sausage into the soup, boil the soup with high heat, skim the foam, thicken it with diluted wet starch, and sprinkle the minced coriander.

nutritive value

Pig large intestine has the effect of moistening dryness, tonifying deficiency, relieving thirst and stopping bleeding. It can be used to treat weak thirst, prolapse, hemorrhoids, bloody stool, constipation, etc.

intended for

Suitable for colorectal lesions, such as hemorrhoids, hematochezia, anal prolapse; suitable for frequent urination; avoid food during cold; because of its cold nature, all patients with spleen deficiency and loose stools should also avoid.

Usage and dosage

Pig large intestine is suitable for burning, stewing, stewing and frying, such as "pouring large intestine", "stewed large intestine", "fried fat intestine", "nine turn fat intestine", "fried spot finger" and so on.

Edible effect

The intestines are sweet and slightly cold, and belong to the large intestine meridian. Indications: hematochezia, dysentery, hemorrhoids, prolapse.

The fresh pig intestines were milky white, slightly hard, mucus and moist, without abscess and scar, deterioration and peculiar smell. If there is a green color, the hardness will decrease, the viscosity will be larger, and the putrefaction taste will be inferior and putrefaction sausage.

Generally speaking, it's no problem for young people to eat more, but for middle-aged and old people, it's better to eat less, because animal viscera contain high cholesterol, and it's not suitable for patients with hypertension, hyperlipidemia, diabetes and cardiovascular and cerebrovascular diseases.

Tips

1. When cleaning pig large intestine, add some vinegar and a spoonful of alum in water, rub it several times, and then rinse it with water several times to clean it.

2. Buy back the pig intestines and other water, add some salt and alkali before cleaning, can reduce its odor.

3. The effect of washing pig intestines and tripe with rice washing water is also very good.

4. It takes only two times to wash pig intestines with pickled cabbage water, and the fishy smell can be basically eliminated.

Pig liver often has a special smell. Before cooking, first wash the liver blood with water, then peel off the skin, put it on the plate, and then soak it with milk to eliminate the smell.

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Chinese PinYin : Hui Fei Chang